Salt and fishery
Subtitle: a discourse thereof insisting on the following heads, 1. The several ways of making salt in England, & foreign parts. 2. The character & qualities good & bad, of these several sorts of salt, English refined asserted to be much better than any foreign. 3. The catching and curing, or salting of the most eminent or staple sorts of fish, for long or short keeping. 4. The salting of flesh. 5. The cookery of fish and flesh. 6. Extraordinary experiments in preserving butter, flesh, fish, fowl, fruit, & roots, fresh & sweet for long keeping. 7. The case & sufferings of the saltworkers. 8. Proposals for their relief, and for the advancement of the fishery, the woollen, tin, & divers other manufactures
By: by John Collins ...
Publisher: Printed by A. Godbid and J. Playford
Published: 1682
Place of publication: London
Language: eng
Number of pages: 164
Subjects: Salt.; Salting of food.; Salted fish.
Notes: Includes index.

Wing, C5380A.

RBSC copy: Prelim. p. [1-2] (incl. t.p.) wanting; supplied in MS.  Page [3] (last group) slightly mutilated.  Top edge of some pages closely trimmed.  With annotations and some diagrams in MS.  In box.